Best Mama Leahs Jewish Kitchen Cold Beet Borscht Recipes

MAMA LEAH'S JEWISH KITCHEN COLD BEET BORSCHT

Mama Leah's Jewish Kitchen Cold Beet Borscht image

My name is Leah, but I am not "Mama Leah" Mama Leah is a New York Jewish woman who has a restaurant and a cookbook, I believe. Cold Beet Borscht is a staple of Eastern European Jewish food. All recipes vary, each offering a little something different. This one is served cold with a hot potato in it. Truly meatless for those vegetarian folks.. The unique blend of hot and cold is something different, that I enjoy. Also splendid on a hot day. (Came from Mama Leah's Jewish Kitchen" hint: wear old clothes or an apron when preparing beets! THEY STAIN!

Provided by Viking Knitter

Categories Vegetable

Time 6h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

8 cups water
8 large beets (canned okay)
1/2 cup sugar
1 medium onion, peeled and cut in half
1 tablespoon salt (to taste)
1/2 cup lemon juice (or juice of 4 fresh lemons)
6 small potatoes (I prefer red-skinned)
sour cream

Steps:

Boil water in stock pot.
To prepare beets: Wash beets well, scrubbing away dirt and sand.
Trim the root and stem ends and discard.
Cut in large (2-3 inch) slices.
Add to water: beets, onion, lemon juice, salt, and sugar.
Boil 1 hour, let beets cool and peel.
Chop coarsely in food processor, and return to broth.
Place pot in refrigerator until cold.
1/2 hour before serving: boil and peel potatoes, drain and place one in each serving bowl.
Ladle cold borscht over hot potatoes and serve with sour cream on the side.

Nutrition Facts : Calories 178.1, Fat 0.2, SaturatedFat 0.1, Sodium 923.5, Carbohydrate 42.5, Fiber 4.1, Sugar 18.4, Protein 3.6

BEET BORSCHT

Beet Borscht image

This version of beet borscht is an adaptation from a renowned local Ukrainian restaurant. Quick and easy to make, this soup is hearty and delicious the day you make it, but if you can stand to wait it is even better the next day. Because I like to make soup in larger quantities, I usually double this recipe and it will then yield enough for plenty of leftovers.

Provided by Brenda Z

Categories Vegetable

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 medium beets, shredded
1 medium onion, chopped
2 medium potatoes, shredded
1/4 head cabbage, shredded
1 (14 ounce) can pork and beans
1 (14 ounce) can diced tomatoes
1 (14 ounce) can yellow beans
1 (10 ounce) can consomme
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill
salt and pepper
2 tablespoons sugar
2 tablespoons white vinegar

Steps:

Place beets, onion, potatoes and cabbage in a soup pot. Add enough cold water to cover the vegetables completely. Add all other ingredients except sugar and vinegar. Bring to a boil then reduce heat and simmer for an hour and a half or so. Adjust seasoning to taste, add sugar and vinegar and simmer for a few minutes more. Serve with a dollop of sour cream.

Nutrition Facts : Calories 223.4, Fat 1.6, SaturatedFat 0.6, Cholesterol 5.2, Sodium 657.9, Carbohydrate 46.9, Fiber 10.6, Sugar 12.2, Protein 9.6

COLD BEET BORSCHT (SOUP)

Cold Beet Borscht (Soup) image

My whole family loves this soup because, it tastes so good and gives you a "refreshing" lift. It was handed down to me from my mom, and I have passed it on to my boys, as both of them enjoy cooking, and trying new things.

Provided by p.burgard

Categories Vegetable

Time 30m

Yield 3 Quarts, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 -5 potatoes
3 -14 ounces size canned beets, finely shredded
1 small onion, finely grated
1 seedless cucumber, finely grated
3 hard-boiled eggs (chopped)
3 quarts buttermilk
1 (8 ounce) container sour cream
1 teaspoon dry dill weed
1/2 teaspoon salt
2 tablespoons white vinegar

Steps:

Note: Keep Buttermilk chilled.
Cube and boil potatoes in salted water for 15 mins, drain and set aside to
cool.
Using a hand grater; finely grate the onion and cucumber into a large bowl.
Thinly shred the beets, also using the hand grater, and add to bowl.
Now, add the buttermilk, sour cream, chopped eggs, salt, and dill weed. Stir until all ingredients are well blended.
Put some of the boiled potatoes in individual soup bowl, pour soup over, and
enjoy. (Sometimes, if I have green onions available, I will slice them up
and saute in margarine, and pour over the potatoes before adding the
buttermilk.) -- YUMMY!

Nutrition Facts : Calories 671.6, Fat 23.3, SaturatedFat 13.2, Cholesterol 214.7, Sodium 1197.6, Carbohydrate 81.6, Fiber 5.7, Sugar 40.6, Protein 36.1

COLD RUSSIAN BORSCHT

Cold Russian Borscht image

Can you say 'Delicious?'

Provided by GXO

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht

Time 2h20m

Yield 6

Number Of Ingredients 8

Ingredients

4 medium beets
4 cups beef broth
1 onion, chopped
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons red wine vinegar
1 cucumber - peeled, seeded, and diced
½ cup sour cream

Steps:

Remove stems and leaves from beets, but leave on skins. In a deep pot, cover beets with cold water and bring to a boil. Boil until fork tender, about 40 minutes.
Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through coarsest blade of grater. Add to beet liquid. Add beef broth, onion, salt, pepper and vinegar. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
Chill in refrigerator for one hour, or until cold before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.

Nutrition Facts : Calories 107.3 calories, Carbohydrate 11.7 g, Cholesterol 8.4 mg, Fat 4.9 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 306.4 mg, Sugar 7 g